During this specialty workshop, you will learn how to feed and maintain sourdough starters, and get an in depth instruction on achieving success as you begin your sourdough journey. You will take home starter, a bowl, cheese cloth, scraper, scoring tool, recipe book, a do's and dont's list, and experience a sampling board. Your experience will provide you with dough ready to take home to rise and bake.
Day of Week | Date | Time: Tu | 8/11/2026 | 3:00 PM - 5:00 PM Seats Available:6 Supply Fee: $65. All fees payable by cash/check to the instructor at start of class.
Discover perfect pairing of marinated pork (or chicken) kebabs with pineapple coconut baked rice—a combination sure to delight your taste buds! Prepare these delectable kebabs, the aromatic rice, and a luscious berry clafoutis to finalize then serve fresh from your oven—or, for a twist, grill, or air fry the kebabs to perfection. Round out the feast with a super easy orange poppyseed slaw and, for dessert, enjoy the French classic dessert, a clafoutis bursting with sweet, juicy berries. Sous Vide tenderizing/marinade techniques are introduced.
Preparation Tools Suggested (Individual Clafoutis baking dishes are provided):
Join our meal prep community - prepare your dinner to finish at home. Taste samples before cooking to adjust to your preferences. Share experiences, learn new methods and recipe shortcuts. Each class lists menu focus, required cooking tools, and ingredient costs. Before class, you'll receive an email asking for preparation choices; please note any dietary restrictions.
August: Welcome to Tropic Flavors, September: Mediterranean Flavor Influences, October: Celebrate the Irish, November: Cozy Comfort Food & December: Osso Buco with Polenta.
Instructor:Vicki EnderbyMembers: $40; General Public: $45
Course #: CUL398 | Room:Studio 3 Day of Week | Date | Time:Th | 8/13/2026 | 11:00 AM - 1:00 PM Seats Available:3 Supply Fee: $25. All fees payable by cash/check to the instructor at start of class.
This beginner-friendly pasta-making course is the perfect introduction to the art of handmade pasta, no previous experience required. Students will enjoy a fun, interactive culinary experience while learning traditional techniques passed down through generations. All ingredients and basic tools are provided, allowing participants to fully immerse themselves in the process from start to finish. Optional gnocchi boards will also be available for purchase ($8) for those who would like to continue practicing at home.
The class begins with a brief introduction to the rich history and traditions of pasta making before students learn how to hand-mix and knead their own pasta dough in a lively atmosphere filled with Italian music and hands-on instruction. While the dough rests, students are introduced to a variety of pasta shapes, including cavatelli, farfalle, fettuccine, and gnocchi, with demonstrations and tips for creating each one.
Participants are encouraged to explore at their own pace, trying multiple shapes or focusing on a favorite technique. Throughout the class, Pamela and her assistant provide personalized guidance and support to ensure every student feels comfortable and confident. The experience concludes with instruction on storing and cooking fresh pasta, and each student leaves with a container of their handmade creations ready to enjoy at home.
Day of Week | Date | Time: F | 8/14/2026 | 10:00 AM - 12:30 PM Seats Available:3 Supply Fee: $15. All fees payable by cash/check to the instructor at start of class.
This beginner-friendly pasta-making course is the perfect introduction to the art of handmade pasta, no previous experience required. Students will enjoy a fun, interactive culinary experience while learning traditional techniques passed down through generations. All ingredients and basic tools are provided, allowing participants to fully immerse themselves in the process from start to finish. Optional gnocchi boards will also be available for purchase ($8) for those who would like to continue practicing at home.
The class begins with a brief introduction to the rich history and traditions of pasta making before students learn how to hand-mix and knead their own pasta dough in a lively atmosphere filled with Italian music and hands-on instruction. While the dough rests, students are introduced to a variety of pasta shapes, including cavatelli, farfalle, fettuccine, and gnocchi, with demonstrations and tips for creating each one.
Participants are encouraged to explore at their own pace, trying multiple shapes or focusing on a favorite technique. Throughout the class, Pamela and her assistant provide personalized guidance and support to ensure every student feels comfortable and confident. The experience concludes with instruction on storing and cooking fresh pasta, and each student leaves with a container of their handmade creations ready to enjoy at home.
Day of Week | Date | Time: F | 9/18/2026 | 10:00 AM - 12:30 PM Seats Available:6 Supply Fee: $15. All fees payable by cash/check to the instructor at start of class.
Savor a hearty Guinness Irish beef stew (veal option available) simmered with robust root vegetables—perfectly crafted in your Instant Pot, slow cooker, or Dutch oven. For an extra kick, an optional horseradish cream accompanies the dish. The meal includes a tangy Pickled Apple-Sweet Onion Slaw and a decadent No Bake Chocolate Cranberry Cookie for dessert. We’ll also explore a variety of fresh vegetable options and versatile cooking techniques, making this culinary experience both delicious and adaptable.
Preparation Tools Suggested:
1- Instant Pot or Crockpot/slow cooker or Dutch Oven. If no sauté function on the Instant Pot or Slow Cooker, please bring a large pot or skillet to sauté meat.
Join our meal prep community - prepare your dinner to finish at home. Taste samples before cooking to adjust to your preferences. Share experiences, learn new methods and recipe shortcuts. Each class lists menu focus, required cooking tools, and ingredient costs. Before class, you'll receive an email asking for preparation choices; please note any dietary restrictions.
August: Welcome to Tropic Flavors, September: Mediterranean Flavor Influences, October: Celebrate the Irish, November: Cozy Comfort Food & December: Osso Buco with Polenta.
Instructor:Vicki EnderbyMembers: $40; General Public: $45
Course #: CUL398 | Room:Studio 3 Day of Week | Date | Time:Th | 10/15/2026 | 11:00 AM - 1:00 PM Seats Available:4 Supply Fee: $25. All fees payable by cash/check to the instructor at start of class.
The aroma, the flavors of a family's traditional holiday foods trigger the warmth of precious memories. Enjoy a taste of our Black Hills in our traditional beef pasty - the easy way. Two pasties (steak, potato, and vegetable pie) are prepared in class then baked at home. The meal includes a take home butter lettuce salad with herbed orange vinaigrette and an easy fresh fruit trifle.
Preparation Tools Suggested:
Full size cookie sheet
Please bring a plastic salad container and a jar for dressing
Join our meal prep community - prepare your dinner to finish at home. Taste samples before cooking to adjust to your preferences. Share experiences, learn new methods and recipe shortcuts. Each class lists menu focus, required cooking tools, and ingredient costs. Before class, you'll receive an email asking for preparation choices; please note any dietary restrictions.
August: Welcome to Tropic Flavors, September: Mediterranean Flavor Influences, October: Celebrate the Irish, November: Cozy Comfort Food & December: Osso Buco with Polenta.
Instructor:Vicki EnderbyMembers: $40; General Public: $45
Course #: CUL398 | Room:Studio 3 Day of Week | Date | Time:Th | 11/5/2026 | 11:00 AM - 1:00 PM Seats Available:1 Supply Fee: $25. All fees payable by cash/check to the instructor at start of class.
During this specialty workshop, you will learn how to feed and maintain sourdough starters, and get an in depth instruction on achieving success as you begin your sourdough journey. You will take home starter, a bowl, cheese cloth, scraper, scoring tool, recipe book, a do's and dont's list, and experience a sampling board. Your experience will provide you with dough ready to take home to rise and bake.
Day of Week | Date | Time: Tu | 11/10/2026 | 3:00 PM - 5:00 PM Seats Available:7 Supply Fee: $65. All fees payable by cash/check to the instructor at start of class.
Treat yourself to a culinary delight with our holiday favorite of Osso Buco—tender veal or beef shanks slow-cooked in a savory vegetable red wine sauce, crowned with fresh herbs and perfectly paired with creamy polenta. Customize your Romaine salad with your choice of class prepared salad dressing. Finish your meal with indulgent mini Dark Chocolate Tartlets. Experience a restaurant-quality dinner without leaving your home!
Preparation Tools Suggested:
Dutch oven or similar pot for braising
Medium to large saucepan
Container for salad and dressing
Join our meal prep community - prepare your dinner to finish at home. Taste samples before cooking to adjust to your preferences. Share experiences, learn new methods and recipe shortcuts. Each class lists menu focus, required cooking tools, and ingredient costs. Before class, you'll receive an email asking for preparation choices; please note any dietary restrictions.
August: Welcome to Tropic Flavors, September: Mediterranean Flavor Influences, October: Celebrate the Irish, November: Cozy Comfort Food & December: Osso Buco with Polenta.
Instructor:Vicki EnderbyMembers: $40; General Public: $45
Course #: CUL398 | Room:Studio 3 Day of Week | Date | Time:Th | 12/10/2026 | 11:00 AM - 1:00 PM Seats Available:2 Supply Fee: $25. All fees payable by cash/check to the instructor at start of class.
This class is full. Click the "Add to Wait List " button below to be placed on a wait list.
September- Mediterranean Flavors Influences
Enjoy Mediterrean inspired sheet pan meal featuring your choice of chicken, pork, or shrimp, paired with roasted vegetables to bake fresh at home. The meal includes an Orange Olive salad and a dessert of fresh Strawberry Romanoff. You'll also learn how to spatchcock a chicken for roasting or grilling. Class includes an introduction to alternative cooking methods for Mediterranean stews.
2- Airtight bowls with lid -1 large enough for salad, 1 for Strawberries
Join our meal prep community - prepare your dinner to finish at home. Taste samples before cooking to adjust to your preferences. Share experiences, learn new methods and recipe shortcuts. Each class lists menu focus, required cooking tools, and ingredient costs. Before class, you'll receive an email asking for preparation choices; please note any dietary restrictions.
August: Welcome to Tropic Flavors, September: Mediterranean Flavor Influences, October: Celebrate the Irish, November: Cozy Comfort Food & December: Osso Buco with Polenta.
Instructor:Vicki Enderby Course #: CUL398 | Room:Studio 3 Day of Week | Date | Time:Th | 9/17/2026 - 9/17/2026 | 11:00 AM - 1:00 PM Supply Fee: $25. All fees payable by cash/check to the instructor at start of class. Note: Students are not charged when placed on a waiting list, and will be notified by MTP staff if a seat becomes available.
This class is full. Click the "Add to Wait List " button below to be placed on a wait list.
In this hands-on evening class, students receive all instruction, materials, tools, and ingredients needed to prepare their first bread dough.
Kneading bread is one of the reasons that many seniors don't do it. This bread is made with simple, basic ingredients, and requires no kneading. It produces a delicious loaf of bread with very little work, simple ingredients, and no preservatives nor any other chemicals.
Participants will take the dough home to let rise overnight and bake fresh bread the next morning. All tools used in class are included, and a detailed take-home guide covers every step from mixing to slicing.
Instructor:Barbara Cobb Course #: CUL404 | Room:Studio 3 Day of Week | Date | Time:Th | 11/19/2026 - 11/19/2026 | 5:00 PM - 6:30 PM Supply Fee: $20. All fees payable by cash/check to the instructor at start of class. Note: Students are not charged when placed on a waiting list, and will be notified by MTP staff if a seat becomes available.
During this specialty workshop, you will learn how to feed and maintain sourdough starters, and get an in depth instruction on achieving success as you begin your sourdough journey. You will take home starter, a bowl, cheese cloth, scraper, scoring tool, recipe book, a do's and dont's list, and experience a sampling board. Your experience will provide you with dough ready to take home to rise and bake.
August- Welcome Tropic Flavors 
Savor a hearty Guinness Irish beef stew (veal option available) simmered with robust root vegetables—perfectly crafted in your Instant Pot, slow cooker, or Dutch oven. For an extra kick, an optional horseradish cream accompanies the dish. The meal includes a tangy Pickled Apple-Sweet Onion Slaw and a decadent No Bake Chocolate Cranberry Cookie for dessert. We’ll also explore a variety of fresh vegetable options and versatile cooking techniques, making this culinary experience both delicious and adaptable.
November - Cozy Comfort Food 
December - Osso Buco with Polenta
Enjoy Mediterrean inspired sheet pan meal featuring your choice of chicken, pork, or shrimp, paired with roasted vegetables to bake fresh at home. The meal includes an Orange Olive salad and a dessert of fresh Strawberry Romanoff. You'll also learn how to spatchcock a chicken for roasting or grilling. Class includes an introduction to alternative cooking methods for Mediterranean stews.
In this hands-on evening class, students receive all instruction, materials, tools, and ingredients needed to prepare their first bread dough.
